Optimization of Sweetener compounds for Plum Fruit Cake Preparation
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Abstract:
Using the fresh Sanhua plum as the raw material, the processing technology and formula of Sanhua plum fruit cake were studied. Sensory evaluations such as color, texture and shape were taken as survey indicators. The formula of sweetening agents was optimized through orthogonal test as follows: neotame 2.5 g/kg, sodium cyclamate 6.0g/kg, saccharin sodium 1.51g/kg and stevioside 1.0g/kg. The product with the flavor and nutraiton of Sanhua plum could be prepared. The product had a tan color, sweet and sour taste and soft and elastic feeling.
